Effect of convection and microwave heating on the retention of bioactive components in human milk

Dorota Martysiak-Żurowska; Edyta Malinowska-Pańczyk; Małgorzata Orzołek; Bogumiła Kiełbratowska; Elena Sinkiewicz-Darol

doi:10.1016/j.foodchem.2021.131772

Effect of convection and microwave heating on the retention of bioactive components in human milk

Food Chem. 2022 Apr 16:374:131772. doi: 10.1016/j.foodchem.2021.131772. Epub 2021 Dec 4.

Authors

Dorota Martysiak-Żurowska¹, Edyta Malinowska-Pańczyk², Małgorzata Orzołek², Bogumiła Kiełbratowska³, Elena Sinkiewicz-Darol⁴

Affiliations

¹ Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdansk University of Technology, G. Narutowicza 11/12 Str., 80-233 Gdańsk, Poland. Electronic address: dorota.martysiak-zurowska@pg.edu.pl.
² Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdansk University of Technology, G. Narutowicza 11/12 Str., 80-233 Gdańsk, Poland.
³ Department of Obstetrics, Medical University of Gdańsk, Marii Skłodowskiej-Curie 3a Str., 80-210 Gdańsk, Poland.
⁴ Human Milk Bank, Ludwik Rydygier' Provincial Polyclinical Hospital in Torun, Torun, 53-59 St. Jozef St., 87-100 Torun, Poland; Kazimierz Wielki University, Faculty of Natural Sciences, Department of Physiology and Toxicology, Chodkiewicza 30, 85-064 Bydgoszcz, Poland.

PMID: 34896952
DOI: 10.1016/j.foodchem.2021.131772

Abstract

Bioactive substances are very important components of human milk (HM), especially for premature newborns. The effects of convection (CH) and microwave heating (MWH) at 62.5 and 66 °C, on the level of selected bioactive components of HM: lysozyme (LZ), lactoferrin (LF), secretory immunoglobulin A (sIgA), basal lipase (BL), cytokine TGF-2, vitamin C and total antioxidant capacity (TAC) was compared. Regardless of the used heating methods the TAC of HM, determined by TEAC and ORAC-FL assay, proved to be insensitive to temperature pasteurization, in contrary to BL. MWH in the conditions of 62.5 for 5 min and 66 °C for 3 min are ensuring microbiological safety with a higher retention of most of the tested active HM proteins compared to CH. Only in the case of LZ the MWH had a more degradative effect on its concentration. Controlled conditions of MWH preserve the bioactive components of the HM better than CH.

Keywords: Antioxidant capacity; Human milk; Lactoferrin; Lipase; Lysozyme; Microwave heating; Pasteurization; Vitamin C; sIgA.

MeSH terms

Convection*
Heating
Humans
Infant, Newborn
Microwaves
Milk, Human*
Pasteurization